Dorayaki Sweet Chestnut Filling

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Kuri-an, the prized chestnut filling from Japan, transforms simple dorayaki pancakes into an autumn delicacy. Slow-simmered chestnuts are mashed into a velvety sweet paste with a hint of mirin, capturing the earthy sweetness of the season. Spoon it between two mini pancakes or use it as a luxurious spread on toasted castella and warm mochi.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 1 gFat
• 0.2 gSaturated Fat
• 66 gCarbs
• 4 gFiber
• 38 gSugar
• 3 gProtein
• 260 mgSodium
• 340 mgPotassium
• 30 mgCalcium
• 1 mgIron
• 32 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the Chestnut Filling (Kuri-An)

• 500 g fresh whole chestnuts (in shell)
• 200 g granulated sugar
• 300 ml water
• 2 tbsp mirin
• 1/2 tsp kosher salt
• 1/2 tsp vanilla extract
• 1 strip kombu seaweed, 8 cm (optional)

Optional To Assemble as Mini Dorayaki

• 8 small round dorayaki pancakes (7 cm)
• 1 tbsp powdered sugar, for dusting
• 1 tsp toasted black sesame seeds, for garnish

Directions

1. Score a shallow X on the flat side of each chestnut shell with a small paring knife to prevent bursting.
2. Bring a pot of water to a boil and cook the scored chestnuts for 8 minutes; drain and rinse under cool water until cool enough to handle.
3. Peel both the hard outer shell and the inner brown skin, working quickly while the chestnuts are still warm; you should have about 300 g of peeled nuts.
4. Combine peeled chestnuts, 300 ml water, mirin, sugar, salt, and kombu in a heavy saucepan; bring to a simmer over medium heat.
5. Reduce heat to low, cover, and gently simmer for 20 minutes, until a knife pierces the chestnuts with no resistance.
6. Discard the kombu and transfer chestnuts to a food mill or sturdy bowl; mash into a coarse puree, then press through a fine-mesh sieve for a silkier texture.
7. Return the puree to the saucepan and cook over low heat, stirring constantly with a wooden spoon for 5-7 minutes, until the paste pulls away from the sides and looks glossy.
8. Remove from heat, stir in the vanilla extract, and spread onto a tray to cool to room temperature; the filling will thicken as it chills.
9. To assemble dorayaki, place 2-3 tablespoons of cooled filling on the rough side of one pancake, spread into an even layer, and top with a second pancake.
10. Press gently to seal, dust with powdered sugar, scatter toasted sesame seeds, and serve with green tea.

Cook’s Notes

• For a faster weeknight version, swap fresh chestnuts for 300 g vacuum-packed pre-peeled chestnuts and skip the initial boil and peel steps.
• Pressing the cooked chestnuts through a fine-mesh sieve is the secret to the silkiest kuri-an found in traditional Japanese patisseries.
• Store the cooled filling in an airtight jar in the refrigerator for up to 7 days, or freeze in 3-tablespoon portions for up to 2 months.
• Add 1 tbsp of yuzu zest along with the vanilla for a bright, citrusy lift that pairs beautifully with castella sponge.
• If the paste becomes too thick when reheating, loosen with a teaspoon of warm water at a time until it reaches a spreadable consistency.

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